Black Bottom Toffee Chip Cookies

This recipe came from the same cookbook as the ginger roos. This book we have it full of dessert recipes made with olve oil. I wouldn't think olive oil would work in desserts but so far everything we have tried has been wonderful and you can't taste a difference. These cookies are very yummy!

3/4 cup pure or light olive oil
1 1/2 cups packed brown sugar
1 large egg, beaten (can substitute 2 egg whites)
1 egg white, beaten
2 tsp. pure vanilla extract
2 1/4 cup flou
1 tsp. baking soda
1/2 tsp. salt
1 cup toffee chips
1/2 semi-sweet or milk chocolate chips (I found this wasn't enough)

Preheat oven to 375. Lightly coat cookie sheet with cooking spray. In mixer bowl add; olive oil, brown sugar, egg, egg white, and vanilla. Beat until smooth. Add flour, soda, salt and blend well. Mix in toffee. Bake 9-11 minutes or until light brown. Cool on wire racks for 10 minutes. In small bowl, melt chocolate chips in microwave (abt. 45 seconds to 1 minute). Stir until melted and creamy. Spread bottom side of cookies with melted chocolate chips and place upside down on a plate or cookie sheet. Place in freezer for 15 minutes or until bottoms are hard to the touch. Bring back to room temperature.

*When I made these the other day Heather and Patrick were over. Patrick didn't care to wait to freeze them and was eating them as fast as I could get the chocolate on them. They were great that way but hard to store without hardening the chocolate first.